My adaptation of the Traditional Argentinean recipe
Approximately 250ml chopped fresh herbs (parsley, coriander, basil, mint)
2-4 cloves garlic, crushed
2-4 chillies, I like red for colour, but you can use green, finely sliced
Zest of a medium-sized lemon or orange, or both
25ml lemon juice
25ml white wine vinegar (you can also use vinegar from capers)
Approximately 200ml olive oil
Mix all ingredients together, store in air-tight container in the fridge.
The olive oil will set, so remove it from the fridge about an hour before serving.
Shelf life: about 14 days
Capers for fish for lamb dishes
Grated fresh ginger for Asian
Vietnamese mint for Asian